The authentic traditional pot roast is a classic dish of the Northeast, in the Northeast can be said to be a household name, and in the country are really famous, the texture of the outside of the charred tender, sweet and sour taste is enough to make people fascinated by salivation, pot roast is divided into the old-fashioned and the new style, the old-style is the traditional practice, and the new style is to add the element of tomato sauce. In the Northeast pot roast everyone will do, but not all of them do it well, it is also a certain technical content.
Authentic traditional practice of pot roast:1, ginger 1 small piece cut into thin julienne, 1 small section of green onion cut into thin julienne, 2 cloves of garlic cut into small slices, 2 cilantro stalks cut into segments. Today prepared 300 grams of pork tenderloin, then cut the tenderloin into large pieces of about 0.3 cm thickness, cut and add 2 grams of cooking salt and a little yellow wine to scratch and mix, so that the salt and yellow wine penetrate into the meat slices, scratched and marinated for 20 minutes.
2, in the cut accessories before we have to first raw flour to creek open, this raw flour refers to potato flour, 300 grams of meat with 100 grams of raw flour is enough to add raw flour to the plate after adding more water, and then use chopsticks to stir a few times, so that the water can completely penetrate into the raw flour to go, and then put it aside to rest for more than 15 minutes, and when the raw flour completely precipitate down the surface can be poured out of water, so that our wet starch is good, and then we will not have to worry about the water, but we will have to wait for the water. This way our wet starch is ready.
3, the wet starch with your hands into the bowl of meat, this wet starch looks very dry is lumpy, but you use your hands to grab up it will become a very thick fluid, so you do not feel too dry and add water. Next, use your hands to scrub the wet starch and the meat so that each piece of meat is evenly coated with the starch paste, and then add 1 tablespoon of vegetable oil after scrubbing, adding oil will give the fried pot roast a crisper appearance and better texture.
4, the next step is to make a sweet and sour sauce, take a small bowl, add 50 grams of white vinegar in the bowl (to use more than 9 degrees of white vinegar or more than 9 degrees of rice vinegar), 75 grams of sugar, 1 gram of soy sauce (soy sauce can not be added more, otherwise it will make the color of the meat will be black), 3 grams of salt (add salt to make the sweet and sour sauce taste thicker), and then mix well to let the sugar and salt melt away. There is a point to remind, this sweet and sour sauce can not add MSG, because MSG will solve the sweet and sour.
5, add a sufficient amount of cooking oil to the pot, high heat to the oil temperature rose to 6 into the heat to change the heat to medium, the pot of meat one by one into the pot, the pot of meat first do not go to stir, such as the skin of the pot of meat stereotypes, we will then stick together with the pot of meat with a slotted spoon and then gently knocked open the spoon can be fried this time around on the 3-4 minutes can be all the stereotypes, and then you can be the first to fish out. Home pots are generally smaller, if you do a pot is too crowded, then do 2 pots to fry, and then you can do a pot to re-fry.
6, turn on the heat to the oil temperature to rise, and when the oil temperature to 7 into the heat of the pot of meat into the pot for the first time to re-fry, this time to re-fry is to let the pot of meat thoroughly cooked, about 1 minute or so can be fished out ready for the second time to re-fry. When the oil temperature reaches 80%, add the meat to the pan for the second deep-frying. The purpose of this deep-frying is to make the skin more crispy, and to force out the oil that was absorbed during the previous deep-frying. This time, you can fry the meat for 30 seconds at most, and then pull out to control the oil.
7, leave a little oil in the pan, and then into the onion and ginger sautéed aroma, aroma out of the pan on high heat to fry the pot pot of meat into the pan and stir fry for 5 seconds, and then make a good sweet and sour sauce side cooking while stir frying, this cooking sweet and sour sauce steps up to 6 seconds, and then into the prepared cilantro section stir fry 3 to be out of the pan on the plate.
This is the authentic traditional practice, to pot meat outside the crispy tender, sweet and sour taste not soft, in fact, very simple, as long as the use of potato starch to hang paste, hang a good paste to add a small amount of oil into it, as well as frying the first time the pot meat to fry the shape, and then re-fried 2 times. There are also fried after cooking sweet and sour sauce steps must be fast, the whole control in about 15 seconds to be out of the pot, so that you can ensure that the meat has not soften the outside of the pot buns crispy tender taste. And sweet and sour sauce as long as according to the proportion to be able to do sweet and sour taste.